How to Make Ham and Potato Soup | Easy Winter Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Finely dice one medium-sized onion.

Chop up two stalks of celery into small pieces.

Chop up two carrots into small pieces.

Cut up two cups worth of ham into 1/2 inch sized pieces.

Peel the skin off 2 lbs of russet potatoes and cut the potatoes into 1/2 inch thick slices, then chop into 1/2 inch sized cubes.

Add four tablespoons of butter to a large pot and allow the butter to melt over medium heat.

Add in the diced onion, carrot, and celery. Stir and sauté for 7 minutes, allowing the vegetables to soften.

Add in two heaping teaspoons of minced garlic and stir and sauté for 1 minute.

Add in all the potatoes, all the cut up ham, and 1 teaspoon of dried thyme. Stir to combine.

Pour in four cups of chicken stock and add two cups of water filled from the same stock container. Stir to combine.

Allow the soup to come to a boil. Then cover partially with a lid and allow to simmer on medium low for 20 minutes.

Remove the lid and give the soup a stir.

On the side, measure out two cups of milk and add in 1/4 cup of flour. Mix the flour and milk together until the flour is dissolved.

Gradually pour in the milk mixture a little at a time, stirring continuously after each addition.

Season the soup with some black pepper to taste and stir one last time.

Ladle some soup into a bowl to serve and finish with some dried parsley sprinkled on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens